Most Moist Banana Cake
Moist, decadent, and bursting with banana flavor, the "Most Moist Banana Cake" lives up to its name with every bite. This crowd-pleasing recipe combines overripe bananas with the richness of butter, a touch of vegetable oil for extra tenderness, and the tangy creaminess of buttermilk for a perfect balance. Warm notes of cinnamon add a comforting spiced undertone, while the duo of granulated and brown sugars ensures a beautifully caramelized sweetness. The simple yet foolproof method results in a light, fluffy texture that stays moist for days, making it an ideal choice for celebrations or casual indulgence. Serve it plain, or take it up a notch with your favorite cream cheese frosting or a dusting of powdered sugar. Ready in under an hour, this banana cake is a delightful way to transform overripe bananas into a dessert that’s loved by all.
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Recipe Information
Ingredients
- 3 large ripe bananas (mashed)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 0.5 cup unsalted butter (softened)
- 0.25 cup vegetable oil
- 2 large eggs
- 0.75 cup buttermilk
- 2 teaspoons pure vanilla extract
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or two 9-inch round cake pans. Lightly flour the pan(s) if necessary.
In a large mixing bowl, cream together the softened butter and both sugars (granulated and brown) until the mixture becomes light and fluffy.
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract and vegetable oil until fully combined.
In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until incorporated.
Fold the mashed bananas gently into the batter, ensuring an even distribution without over-mixing.
Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optionally, frost the cake with cream cheese frosting, buttercream, or a simple dusting of powdered sugar before serving.
Nutrition Facts
Calories |
4042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 3505 mg | 152% | |
| Total Carbohydrate | 608.9 g | 221% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 374.8 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 469 mg | 36% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2299 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
